How to Make Super Quick Homemade Idli Kababs with Shots

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Award-winning Idli Kababs with Shots. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Idli Kababs with Shots, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Idli Kababs with Shots delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few components. You can cook Idli Kababs with Shots using 23 ingredients and 10 steps. Here is how you cook that.

I was looking for something which is easy, quick and kids should get tempted after seeing the preparation, end up this recipe on one of the site and on preparing this it came out really well. Thats why thought of sharing here.

Ingredients and spices that need to be Make ready to make Idli Kababs with Shots:

1. for Idli Kebabs
2. 6-8 medium sized idlis
3. 1/4 cup grated carrots
4. 1/8 cup green peas (I used frozen peas)
5. 1/2 tsp red chilli powder
6. as required Chopped Coriander
7. Pinch garam masala
8. Pinch turmeric
9. to taste Salt
10. 1 tbsp oil + oil for roasting the patties
11. 1/4 cup boiled potato (if required)
12. for Chutney:
13. 1/4 cup roasted chana dal
14. 1/4 cup grated fresh coconut
15. 1/4 cup coriander leaves
16. 1-2 green chilies
17. to taste Salt
18. as required Water
19. for tempering the chutney
20. 2 tbsp oil
21. 1 pinch asafoetida
22. 1/4 tsp mustard seeds
23. 1 tsp urad dal (split black lentils)

Steps to make to make Idli Kababs with Shots

1. Mash the idlis and set aside.
2. To make the kebabs, heat oil in a pan. Add chilli powder, garam masala and turmeric into the hot oil.
3. Roast for about 10 seconds, add the frozen green peas and grated carrots. Add the salt and mix well. Add the mashed idlis, chopped coriander and mix well. Turn off the heat and let it cool.
4. Make kebab like aloo tikki with the mashed idli. Although I have not used, if you find it difficult to shape the idlis, mix with mashed potatoes to help bind.
5. Roast the kebabs on a pan/griddle using oil. The idlis tend to stick to the pan, keep flipping them carefully with the help of oil.
6. For the chutney, blend all ingredients for the chutney in a blender using water as required. Set aside.
7. For the chutney tempering, heat oil in a small pan. Add mustard seeds. When they begin to crackle, add asafoetida and urad dal and roast till urad dal turns golden. Turn the heat off and set aside.
8. Transfer small amounts of chutney into shot gasses. Drizzle the tempering over the chutney.
9. Poke a toothpick/skewer into the kebabs and let the idlis rest across the shot glasses.
10. You can give variations by adding different flavors as idlis are not flavored have rice taste.

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